Chicken Ragu with Fennel

Photo by Helen (#2) C.
Adapted from rachaelrayshow.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

Ingredients

  • 2 to 4

    tablespoons EVOO – Extra Virgin Olive Oil

  • 1 1/2

    teaspoons fennel seed (about 1/2 palmful)

  • 1 1/4

    pounds ground chicken

  • 1/2

    small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish

  • 1

    rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish

  • 1

    small onion, finely chopped

  • 2 to 3

    cloves garlic, finely chopped

  • Salt and pepper

  • 1/2

    cup dry white wine

  • 1

    cup chicken stock

  • 1

    cup whole milk or half-and-half

  • 1

    rind from Grana Padano or Parmigiano-Reggiano

  • 1

    pound egg tagliatelle or fettuccine

  • 1/2

    cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving

Directions

Bring a large pot of water to a boil. In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed. Add the chicken and cook until brown and crumbly, about 5 minutes. Add the chopped fennel, celery, onion and garlic; season with salt and pepper. Partially cover the pan and cook over medium heat until the vegetables soften, 8-10 minutes. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium-low, drop in the cheese rind and simmer the ragu for 20-30 minutes. Salt the boiling water then cook the pasta to al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu then toss the pasta with the ragu and the cheese; season to taste. Remove the cheese rind and serve garnished with the chopped fennel fronds and celery leaves. Serve with more cheese at the table.

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